Posts tagged healthy
Posts tagged healthy
GREENS! And not the kind that starts with a “K” and ends with
cruciferous christ incarnate ”ale”.
If you don’t already like greens, this probably won’t be the recipe that changes your mind, but it’s definitely my go-to when I need a quick way to shovel greens into my face.
Steam greens in a covered skilled until they’re about half cooked.
Hope all my local Georgians survived Hothlanta*/SnowJam 2014.
My bf, with a shopping cart?—after 6+ hrs in the car he and his friend gave up, parked, and walked another hour to get home. Hot chocolate, tea, and biryani were shoved on them as soon as they made it through the door.
Sorry, just had to mention that. On to the real post. Parfait.
It’s summer parfait because this is what my bf essentially lived off of this past summer. I get that I’m kind of in the wrong season, but I didn’t post it before now because I wanted to have homemade granola and yogurt posts done to link to. It took a few months for me to realize that if I wait for everything to be perfect before I post, it just ain’t happening.
Layers of honeyed yogurt, crunchy pecan granola, and sweet summer berries make this a really simple and fresh dessert. If you lightly honey plain yogurt and make sugar-free granola, it’s mostly healthy too.
We love strawberries+blueberries+raspberries, but ripe peach and blackberry are also great in it.
Now that I’ve embraced the fact that my posts don’t have to have perfectly enumerated recipes, I’ll be spamming your dash more often.
*favorite new phrase.
Boyfriend says you can’t make a gyro without the meat. Challenge accepted…
…and completed. With a bite in his mouth, he’s like “alright, maybe it’s good.”
That’s some high praise right there.
Made with seasoned and grilled shitake mushrooms and tempeh. MmmmMmmmm.
A billion egg whites later…
Horrible little deformed feet, but feet! I was kind of giving up hope that it was possible to make
ugly macarons with stevia.
I’ve still got a long way to go, but at least I know I’m on the right track. Will post once I’ve got something that doesn’t require a bag over its head first.
On macaron batch 4. Still no feet, but the texture is getting there. Maybe I should have tried mastering a regular macaron before attempting sugar-free? Nah.
It’ll taste better than it looks…
I’ve recently become addicted to the stuff, so figured it was time to get over my fear of fermenting (you know, that weirdo hippie thing?) and brew my own. It’s got a few more days to go.
Ever gotten jalapeno oil in your eyes? Yeah, it’s a bummer.
Not that I would know how that feels—I’m not an injury-prone idiot…
By “baked” I really mean the lazy man’s version of jalapeno poppers. I like cheese, I like jalapenos. I just combined them in the easiest way I could without any complicated breading or frying.
It’s weird, within the same batch, one popper will be super sweet and not the least spicy, and another popper of comparable size will be hot as hell. It’s odd. As a rule of thumb, if you can’t handle spicy
don’t make these bake them longer on a lower heat before broiling.
I usually eye-ball ingredients when I make this, and when I measured I was making 6 billion for a cookout. Amounts might’ve wonkied a bit in the process of scaling down. Fortunately, this is a really flexible recipe. Worst that could happen is you and up with some leftover filling or jalapenos, but hopefully the ratios should work out close enough.
Makes 2 dozen poppers
Remember my awesome boyfriend? He’s still awesome.
A couple of months ago, his teacher submitted one of his essays to something. Apparently that something was an undergraduate essay competition for the Women’s Studies Dept, and apparently he won. Wuh-wuh.
So, to thank the teacher for submitting his essay, I made macaroons. (Yep, that’s “macaroons” with the double “O,” because I’m not good enough for that single “O” culinary feat just yet.)
I grated my own coconut because unsweetened grated coconut is nearly impossible to find around here and death by sucrose isn’t my thing. Plus, cracking open a coconut, drinking the water, and grating the fresh meat—so worth it. If you’re not anti-sugar and don’t want to go through the 5 extra minutes of effort of grating your own, this recipe will work fine with flake sweetened coconut (just omit or decrease the stevia).
I’m not even sure if you would call these macaroons. It’s just something I started making a few years ago and figured that’s the closest thing to what they were. Tasty either way and they’re the perfect size to just pop
3 million into your mouth.
Lazy Man’s Dark Chocolate and Pecan Macaroons
Makes 1-2 Dozen (depending on how big you make them)
I fantasized in the weeks leading up to spring break about using the much-needed downtime to catch up in all my classes, maybe even get ahead. I told myself, “don’t worry about that calc III project or that physics lab report, you can do that over spring break.” And then when spring break finally kicked off, it became “you have a whole week to do that, no need to rush. Relax a little.” Guess what didn’t happen? At all. I think I knew all along that I would miserably fail at being productive. I accept that now.
I did, however, do some cooking.
Oooh yeah. That lovely lady is a vegetarian potato vindaloo—which would be redundant because the “aloo” in “vindaloo” means “potato,” but ironically the dish doesn’t always feature its namesake—mounted on top of a heap of cardamom-infused basmati rice and served with some garlic and butter-slathered naan, which I tend to use as a
shovel spoon. (It’s not a run-on if you ignore all grammar rules use em dashes).
We washed this all down with some mango lassi, which I didn’t get a chance to photograph. If you’ve never had it,
your life is incomplete it’s a thick drink made of yogurt and sometimes milk and mango pulp with cardamom and occasionally other spices.
Sig change! I know it’s unoriginal, but it gets the job done.
I remember a few years back when a recipe called for “fresh coriander,” I got really frustrated that none of my go-to markets carried it and headed to the local Indian shop. With my “coriander” in hand at the checkout, I realized that it bore an uncanny resemblance to the familiar cilantro. Big “Oooooohhh” revelation there. Not one of my finer moments.
I know I’ve said this before about broccoli, but same applies to cilantro/coriander. The stem has plenty of flavor and is totally edible. Give it a go. The cool kids are doing it.
Naan—adapted from Kurry Leaves
*This was pretty mild for us but a dinner guest was kind of choking from the heat, so use caution. Maybe start out with half the amount and add to taste.
**If you’ve got a good garam masala mix, you could use that instead.
Next time I have the brilliant idea of cooking my way through a preset list of other people’s recipes, please smack me upside the head before I commit.
Leek Soup with toasted Almonds and Gruyere
For all my complaining, this one was actually pretty decent. It was everything you would imagine a leek soup to be—very leek-ey. The toasted almonds really break up the texture and gruyere, well what isn’t it good on?
I omitted the dill oil from the original recipe because she soup had plenty of flavor without it and I thought it might funk up the taste.
Leek Soup with Toasted Almonds —adapted from 101 Cookbooks